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Lisa & Russell - Tuna Bread · Lisa & Russell

• 0:00
  Speaker 1: Lisa, there are now 80 days left in the year,
• 0:04
  Speaker 1: but already some of the lists are coming through. Things
• 0:08
  Speaker 1: have been called, even with 80 days left in the year,
• 0:11
  Speaker 1: like some of the worst recipe ideas of 2026 so far. Right.
• 0:17
  Speaker 1: We've got six of them in front of us here,
• 0:19
  Speaker 1: and I don't disagree with any of them. The first
• 0:22
  Speaker 1: one is, I've never heard of this, tuna bread.
• 0:25
  Speaker 2: Never heard of it.
• 0:26
  Speaker 3: Tuna bread.
• 0:27
  Speaker 2: Where is this from?
• 0:28
  Speaker 3: This is from taste.com.au.
• 0:30
  Speaker 2: Okay. All right.
• 0:33
  Speaker 1: They know what they're talking about. They say, if you
• 0:36
  Speaker 1: enjoy tuna and wish to continue doing so, we recommend
• 0:40
  Speaker 1: avoiding this recipe. So they're putting a tin of tuna
• 0:44
  Speaker 1: into the blender, and then on the other picture you
• 0:47
  Speaker 1: see what looks like a normal hamburger bun.
• 0:52
  Speaker 3: But it's tuna.
• 0:54
  Speaker 1: Ew.
• 0:55
  Speaker 3: Exactly. Exactly.
• 0:56
  Speaker 2: I mean, I love a tuna melt. Yes. But that's different.
• 0:59
  Speaker 3: No, this is replacing the bread with fish.
• 1:03
  Speaker 2: No, I don't think so.
• 1:04
  Speaker 3: Flour for fish.
• 1:05
  Speaker 2: No.
• 1:06
  Speaker 3: Doesn't work.
• 1:07
  Speaker 2: Fish bread.
• 1:07
  Speaker 3: It's a no from us.
• 1:09
  Speaker 2: Fish in bread, yes. Fish bread, no.
• 1:11
  Speaker 3: Fish with bread.
• 1:12
  Speaker 2: Yeah, yeah.
• 1:13
  Speaker 3: Fishes and loaves.
• 1:14
  Speaker 2: Yeah.
• 1:14
  Speaker 3: Goes back a long way. It's an old recipe.
• 1:16
  Speaker 4: You can't argue with fishes and loaves.
• 1:18
  Speaker 3: It's in the book. Yeah. The big book. Dirty sodas.
• 1:22
  Speaker 1: I see these advertised on TV all the time. While
• 1:26
  Speaker 1: they adore other dirty drinks, dirty chais and things like that. Well, no,
• 1:32
  Speaker 1: I don't either, but they're popular and they live on
• 1:35
  Speaker 1: year after year.
• 1:36
  Speaker 2: Like a dirty martini, but that's about it.
• 1:38
  Speaker 3: And the good old Spider.
• 1:40
  Speaker 2: Yeah.
• 1:40
  Speaker 3: You know, Coke with a bit of ice cream.
• 1:42
  Speaker 2: Is that considered a dirty soda?
• 1:44
  Speaker 1: Well, it is, but now it's basically just a cup
• 1:48
  Speaker 1: full of cream and then there's all this blue.
• 1:50
  Speaker 2: Ooze all over it. Oh, do we not have enough
• 1:52
  Speaker 2: calories in our day as it is?
• 1:53
  Speaker 3: You see the TV ads for it all the time.
• 1:57
  Speaker 3: So that's a no. Oh, at the.
• 1:59
  Speaker 2: Fast food places, I won't mention it.
• 2:01
  Speaker 3: Yeah, okay. Gotcha. There's one about sourdough. I love sourdough,
• 2:07
  Speaker 3: but people are sick of it. Yeah, so that's off.
• 2:11
  Speaker 1: Putting protein in everything, like absolutely everything. Now, that's fraught
• 2:17
  Speaker 1: with danger because, of course, you know that too much
• 2:19
  Speaker 1: protein will cause that.
• 2:22
  Speaker 3: So you don't want to be doing that. But they
• 2:25
  Speaker 3: put it in everything.
• 2:26
  Speaker 2: Do you mean like protein powder and things? Yes. Oh, yes.
• 2:30
  Speaker 3: Into their cooking.
• 2:31
  Speaker 2: I don't know about powder people.
• 2:32
  Speaker 3: Okay. So that's off the list as well.
• 2:35
  Speaker 1: Dot cakes.
• 2:35
  Speaker 3: Dot cakes.
• 2:37
  Speaker 4: Oh, they're just hundreds and thousands. This is one of
• 2:39
  Speaker 4: those things that Gen Z think they invented.
• 2:42
  Speaker 2: Have they heard of fairy bread?
• 2:44
  Speaker 3: It's overused. Oh, look how pretty it is. Yeah, I
• 2:48
  Speaker 3: used to like hundreds and thousands as a kid. Now, no.
• 2:51
  Speaker 3: It's too much. But anyway, too much of that.
• 2:53
  Speaker 2: What is a chocolate Pringle?
• 2:55
  Speaker 1: Well, it's basically Pringles dipped in chocolate. That was my reaction.
• 3:04
  Speaker 2: So it's not.
• 3:05
  Speaker 1: Why?
• 3:05
  Speaker 3: Just why?
• 3:06
  Speaker 2: It's not.
• 3:07
  Speaker 4: Taking the Pringles out of the tube and filling the
• 3:09
  Speaker 4: tube with chocolate?
• 3:11
  Speaker 1: No.
• 3:12
  Speaker 2: To make one giant log of chocolate?
• 3:13
  Speaker 3: Oh, yeah, a big log of chocolate, but with the
• 3:15
  Speaker 3: Pringles in it.
• 3:16
  Speaker 1: Oh, okay.
• 3:16
  Speaker 3: So it's the whole salty and sweet and... Okay. Now,
• 3:20
  Speaker 3: that works with some things.
• 3:22
  Speaker 2: Popcorn?
• 3:23
  Speaker 3: Pretzels.
• 3:25
  Speaker 1: Mm-hmm.
• 3:25
  Speaker 3: But not Pringles.
• 3:26
  Speaker 2: No.
• 3:27
  Speaker 3: It just doesn't work. Okay. So there we go. 80
• 3:29
  Speaker 3: days to go.
• 3:31
  Speaker 1: Unless someone can come up with something even more disgusting
• 3:33
  Speaker 1: than all of those in the last 80 days, that works.
• 3:37
  Speaker 1: They are recipes that show not.
• 3:39
  Speaker 2: Are we keeping anything? We're keeping Marry Me Chicken.
• 3:42
  Speaker 1: Oh, but there's, yeah, then there's a whole bunch of
• 3:44
  Speaker 1: things that they go on which sound all right.
• 3:46
  Speaker 3: But the ones that don't work are far more interesting.
• 3:48
  Speaker 4: And by the way, Marry Me Chicken, I looked up
• 3:51
  Speaker 4: the recipe for this recently and it.
• 3:53
  Speaker 2: Sounds an awful lot like Chickenala King. Exactly.
• 3:56
  Speaker 4: Which is good enough for Bernard King back in the
• 3:59
  Speaker 4: day in the 70s in a.
• 4:00
  Speaker 2: Bring a plate setting.
• 4:02
  Speaker 1: So if it was good enough in 1976, it's good
• 4:04
  Speaker 1: enough in 2026. But those other ones that we talk about,
• 4:06
  Speaker 1: they shall not live in to 2027, we hope.